How to cook salted mushrooms. Salted mushrooms

1. Pickling mushrooms – cold method

INGREDIENTS:

● mushrooms (mushrooms, black and white milk mushrooms, volushki, russula) – 1 kg
● salt – 100 g
● currants – 10–12 leaves
● cherry – 5–6 leaves
● horseradish – 2 sheets
● dill – 2 umbrellas
● bay leaf– 2–3 pcs.
● peppercorns – to taste
● garlic – to taste

PREPARATION:

Wash milk mushrooms, volushki or russula and pour cold water for 5–6 hours (The saffron milk caps are not soaked, but only washed). To the bottom of a wooden or ceramic tableware Sprinkle a layer of salt, put half of the currant leaves, cherries, horseradish and 1 dill umbrella. Place mushrooms in rows, sprinkling each layer with salt, pepper, garlic and bay leaf.

Place the remaining leaves on top, cover with a clean cloth, then with a cutting board or plate and apply pressure (in 1-2 days the mushrooms will settle and release juice. If they release little brine, increase the pressure). The fabric must be rinsed from time to time. The mushrooms will be ready in 30–40 days. After this, they must be moved to a cold place.

2. Mushroom caviar for the winter

INGREDIENTS:

● boiled mushrooms – 2 kg
● onion – 3 large onions
● carrots – 3 pcs (large)
● vegetable oil – 2 cups
● bay leaf – 3 pcs.
● black pepper – 10 peas
● salt
● vinegar 9% – 1 tbsp.

PREPARATION:

For cooking mushroom caviar you can take porcini mushrooms, boletus and aspen mushrooms, russula, boletus and boletus mushrooms, champignons and honey mushrooms. Caviar can be prepared from one type of mushroom or from different ones.

Wash the mushrooms, cut into pieces and boil in salted water for 10-15 minutes.

Drain the mushrooms in a colander, rinse with cold water, and let the water drain.

Pass the mushrooms through a large meat grinder.

Peel the onions and carrots, finely chop the onions, grate the carrots on a coarse grater.

Fry the onions and carrots in vegetable oil, then add the mushroom mixture.

Salt the caviar to taste, add the remaining vegetable oil, bay leaf and pepper.

Simmer the mushroom caviar for 1.5-2 hours, stirring from time to time, making sure it doesn’t burn. At the end of cooking, add vinegar and mix well.

Place the finished caviar in dry, sterilized jars and roll up.

Store mushroom caviar in a cool place.

3. Hot pickling of mushrooms

INGREDIENTS:

● white milk mushrooms – 1 kg
● dill umbrellas
● garlic – 3-4 cloves
● salt – 2 tbsp.
● black pepper – 10 peas
● black currant leaves – 10 pcs.

PREPARATION:

Wash the milk mushrooms thoroughly, cut large ones into pieces. Wash the greens, peel and chop the garlic.

Boil salted water and add milk mushrooms to the boiling water and cook for 5 minutes.

Pour a little salt, 2 peppercorns, an umbrella of dill, a blackcurrant leaf into the bottom of a sterilized jar and put one layer of milk mushrooms on top.

Place milk mushrooms in layers, sprinkling with salt and spices.

Compact the milk mushrooms and pour the water in which the mushrooms were cooked on top so that all the air comes out.

Cover the jar with a boiled plastic lid, cool and put in the refrigerator.

The milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.

4. Solyanka for the winter with mushrooms

INGREDIENTS:

● boiled mushrooms – 1 kg
● white cabbage – 0.5 kg
● tomatoes – 0.5 kg
● carrots – 0.5 kg
● onions – 300 g
● sunflower oil – 150 g
● vinegar 9% – 2 tbsp.
● bay leaf, black and allspice

PREPARATION:

Boletus, boletus, porcini mushrooms, russula and honey mushrooms are suitable for making hodgepodge. Wash the mushrooms well, peel them, chop large ones and boil in salted water for 10-15 minutes.

Wash the vegetables, peel and cut into small strips. Sauté onions and carrots in small quantity vegetable oil.

Add chopped cabbage and tomatoes, the remaining oil, salt to taste and simmer over low heat for 20-25 minutes. Then add boiled mushrooms and simmer until tender for 25-30 minutes.

5 minutes before readiness, add bay leaf, pepper and vinegar, mix well, simmer for 5 minutes.

Place the prepared hodgepodge with mushrooms in dry, sterilized jars. Roll up the jars, turn them upside down, wrap them and leave until completely cool.

5. Marinated boletus

INGREDIENTS:

● butter,
● vegetable oil 1 tbsp. on liter jar,
● vinegar 70% – 1 tbsp. on the jar
● garlic – 2 cloves

for marinade per 1 liter of water:

● coarse salt – 2 tbsp.,
● sugar – 3 tbsp,
● peppercorns – 5-6 pcs.
● allspice peas – 3-4 pcs.
● bay leaf – 2 pcs.
● cloves – 1 pc.

PREPARATION:

It is better to remove the skin from the butter, it is stored with much less. But in principle, you don’t have to remove the young mushrooms, but simply scald the washed mushrooms with boiling water and vinegar and drain the liquid.

Rinse the peeled butternuts in water. Large mushrooms can be cut into 2-3 parts. Fill hot water. Add a few drops of acetic acid to the pan to prevent the mushrooms from darkening.

Bring mushrooms to a boil. Drain the water. Then pour fresh boiling water again and cook for another 10 minutes.

Place the finished butter in a colander and drain the water well.

Prepare the marinade. Add spices to boiling water and boil for 5 minutes. Meanwhile, sterilize the jars. Rinse the plastic lids well and pour boiling water over them.

Place the butter into the prepared jars, without compacting, and pour in the marinade. Then add chopped garlic to the butter. Pour vinegar into each jar. Pour boiled vegetable oil on top. Cover the jars with lids.

Keep refrigerated.

6. Mushroom powder

INGREDIENTS:

● wild mushrooms – 1 kg,
● cloves – 4 buds,
● black pepper – 7 peas,
● ground coriander – 0.5 tsp,
● bay leaf – 1 pc.

PREPARATION:

Sort the mushrooms and cut off any contaminated areas with a knife. Cut the mushrooms into thin slices. String it on a thread or fishing line, hang it above the hob at a distance of 50–60 cm and leave it for several days.

When the mushrooms are completely dry, put them in a blender and grind into powder.

Place cloves, black pepper and bay leaf in a mortar and grind, mix with mushrooms.

Store mushroom powder in a cool, dark place. You can use it to make soups, mushroom sauces and gravy.

7. Salted milk mushrooms in Altai style

INGREDIENTS:

● milk mushrooms – 1 kg
● salt – 40 g (2 tbsp without a slide)
● bay leaf – 1 pc.
● allspice – 5 peas
● horseradish root
● dill
● garlic – 1-2 cloves

PREPARATION:

Rinse the milk mushrooms well. Before salting, milk mushrooms must be soaked for 2-3 days in cold, salted water. At the same time, change the water 3-4 times a day.

Wash an enamel pan or glass jar with a wide neck. Place the milk mushrooms in a bowl in layers, sprinkling them with salt and spices.

Cover with gauze, place a plate on top and place a weight. Make sure that the mushrooms are covered with brine.

The milk mushrooms will be ready in 30-35 days.

8. How to pickle porcini mushrooms

INGREDIENTS:

● porcini mushrooms
● marinade for 1 liter of water
● vinegar 6% – 100 ml
● salt – 50 g
● bay leaf – 1 pc.
● black pepper – 5 peas
● allspice – 3 peas

PREPARATION:

Young, firm porcini mushrooms are used for pickling. Clean the mushrooms from debris and wash them well. large mushrooms slice.

Boil the mushrooms a little (about 5 minutes), drain in a colander and rinse with cold water.

Prepare the marinade - add salt, vinegar, spices to the water and bring to a boil.

Add porcini mushrooms to the marinade and cook over low heat until the mushrooms settle to the bottom.

Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.

Cooking with love!

Jul 31, 2016 Olga

How to pickle mushrooms at home is not an easy question; it requires certain knowledge and experience. Forest mushrooms For the winter, they are salted in glass or enamel containers. Traditional way- salt in a wooden barrel. Clay pots unsuitable for pickling: acids and salts spoil the product. You cannot salt in galvanized containers. The barrels must be soaked before salting. Fresh oak tubs are kept under water for ten to twelve days, and the water is changed periodically. After soaking, the barrels are washed with a brush and steamed with hot water with caustic soda diluted in it. Steamed barrels are fumigated with sulfur - this is how microbes in the wood are destroyed. In barrels without soaking, the product may darken. Traditional glass containers or enamel dishes are also thoroughly washed and dried before salting. The enamel on the dishes must be undamaged.

Almost any type of food is suitable for pickling. edible mushrooms, this will require glass or enamel dishes.

Pickling mushrooms in cold water

Salting methods in cold water very simple. Cold salting is the preparation of mushrooms in cold water without prior preparation. heat treatment with salt and seasonings.

This method is applicable even in traveling conditions. The cold salting method can be used to process the following mushrooms(mixed or separately):

pine saffron milk caps, spruce saffron milk caps;
milk mushrooms;
white and pink waves;
earrings;
some varieties of russula.

First, the mushrooms are sorted out, the garbage is thrown away and soaked in cold water for 2 hours. Then the mushroom caps are cleaned with a brush or cloth and washed thoroughly. The stems of peeled mushrooms should be no more than half a centimeter.

To pickle 1 kilogram of mushrooms you will need 40-60 grams of salt.

A layer of salt is poured onto the bottom of pre-washed and dried dishes: 40 or 60 g per 1 kg fresh mushrooms.

A layer of mushrooms, from 6 to 10 cm, is placed on the salt, caps down, and sprinkled with salt and spices, currant leaves, dill, bay leaves and garlic. Layers alternate until the container is full.

A pressure is placed on the circle; a stone may be suitable for this. After a couple of days, the mushrooms will sink under pressure and release juice.

Mushrooms can be placed in a large container as they are collected, following the rules of layers. The mushrooms should be completely covered with leaves of dill, horseradish, cherries or currants - this will protect them from mold. If mold does appear, you just need to remove the spoiled mushrooms.

Mushrooms prepared in this way will be ready in 30-40 days.

Milk mushrooms can be salted without leaves and spices. For this you will need:

5 kg of milk mushrooms;
250 g non-iodized salt.

The milk mushrooms are washed in running water, the spoiled parts are cut off and soaked in water for a day. After draining the water, wash the mushrooms again and pour them clean water. The action is repeated for five days in a row, refreshing the water daily. Then the mushrooms are cut in half, so that each part has both a cap and a stem. Place the milk mushrooms in the prepared bowl in the same way, in layers, alternating with salt, then create a press. It is necessary to infuse the mushrooms for 3-7 days, stirring daily. Afterwards, the mushrooms can be placed in sterilized jars and rolled up. It is best to store the product in the refrigerator.

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Hot pickling for bitter mushrooms

This salting method involves heat treatment and is suitable for mushrooms such as:

Before pickling, mushrooms need to be boiled in boiling water for 30 minutes.

champignons;
blue-green stropharia;
talkers;
rows;
cobwebs;
valui;
rednecks.

Wash them in the same way as for cold pickling, then boil in salted water for 20-30 minutes. hot water pour out, drain the mushrooms in a colander and rinse them in cold water. The washed mushrooms are placed in a storage container and salted in a proportion of 45-60 grams of salt per 1 kg. Add dill, onion, garlic and other spices and put under pressure for 8 days. This pickling recipe is suitable for tubular types of mushrooms (butter mushrooms, boletus mushrooms, porcini mushrooms, boletus mushrooms), but it is recommended to cook them for 10 to 15 minutes. Oils for hot salting are washed from pine needles and debris under running water and the sticky film is removed from the caps. Small, young and strong mushrooms are ideal for salting. Large boletus should be cut into several parts. To salt 1 kg of butter you will need:

3 blackcurrant leaves;
2 bay leaves;
5 g dill;
2 tbsp. spoons of salt;
to taste - a pot of pepper, cloves;
half a glass of water.

Bring salted water to a boil and add mushrooms, stirring, for 15-20 minutes. removing the foam. At the end of cooking, spices are added. The brine should become transparent and the butter should settle to the bottom. Next, they are cooled and placed in a wooden barrel or glass jars. If everything is prepared according to the recipe, then the ratio of brine to boletus will be 1 to 5. After 50 days in brine, the boletus will be ready.

To hot pickle 1 kg of honey mushrooms, you need 40 g of salt and spices to taste. Cleaned and washed honey mushrooms are poured with water and brought to a boil. The hot water and film are drained, everything is washed and filled with water, brought to a boil and the procedure is repeated. After this, cook for 30-40 minutes. after boiling and add spices. Everything is mixed and placed under pressure. Honey mushrooms will be ready in 6 days, after which they can be placed in glass containers and rolled up.

Selected for pickling lamellar mushrooms peel and immediately place in a container in which they will be soaked (immediately cut large mushrooms into pieces).

Before soaking, some require additional cleaning, as described above.

Salted mushrooms. Recipes

Cold pickling of mushrooms. Recipe.

For 10 kg of a mixture of mushrooms: boletus, boletus, russula, bitters, etc. - take 500 g of coarse salt, horseradish leaf, dill stems with inflorescences (or mature dill seeds), garlic, blackcurrant and cherry leaves, bay leaf, herb pepper peas optional. Preparation: before salting, prepared mushrooms must be soaked in cold water for 2-3 days, changing the water at least three times a day. The container with mushrooms should be in a cool place. Before salting, drain the water, straining through a large sieve, sieve or colander. Let the water drain.

In a clean, scalded enamel bowl (tank, bucket, glass jar) put a layer of spicy herbs, horseradish leaf, blackcurrant and cherry leaves, dill with inflorescences, you can replace with ripened seeds, garlic cloves, and on them - a layer of mushrooms 6-7 thick cm and sprinkle salt scattered. If desired, you can add spices: bay leaf, black peppercorns. Continue laying layer by layer, sprinkling with salt until the container is full. Top layer should end in green. If the container is not completely filled, then you can later add mushrooms prepared for pickling.

A clean cloth is placed on top of the greenery, a circle is placed on it, and pressure is placed on the circle.

Instead of a wooden mug, you can put an appropriately sized plate. If the mushrooms are salted in a bucket, the earthenware plates can be changed, since its diameter decreases as the mushrooms are consumed.

The oppression can be a smooth granite cobblestone.

Attention! Under no circumstances should you use a load made of cast iron, limestone or dolomite stone, or brick. These materials, if partially dissolved in brine, can cause poisoning.

The load (oppression) must be heavy so that it can displace the air remaining between the mushrooms, eliminating voids. Under load, the mushrooms will settle in 1-2 days and produce juice.

If mold appears on the surface of the brine that appears above the mug, you need to remove both the cloth and the mug, wash them and put them back under pressure.

Mushrooms salted in this way will be ready for consumption 30-40 days after salting.

This method is one of the best ways pickling mushrooms, allowing the mushrooms to maintain their consistency and preserve their aroma.

Store in a cool place, but...

Attention! Under no circumstances should they be allowed to freeze. The optimal storage temperature for salted mushrooms is from 0 to 10 °C.

Pickling boiled mushrooms

Recipe
Per 1 kg boiled mushrooms You will need 45-60 g of coarse salt, garlic, dill stems with inflorescences, onions, horseradish, tarragon as desired.

Preparation

This method is used to salt mushrooms containing bitterness or toxic substances(conditionally edible mushrooms): violins, pepper milk mushrooms, bitter mushrooms, valui, cobwebs, champignons and some types of russula.

Mushrooms prepared for pickling are boiled in lightly salted water for 20 to 30 minutes. Then the water in which they were boiled is drained, and the mushrooms are washed in cold water and placed on a sieve or sieve, and the water is allowed to drain.

Mushrooms prepared in this way are placed in an enamel bowl and salted, and garlic, onion, horseradish, tarragon or dill stems can be used as seasoning.

Mushrooms salted in this way can be eaten 6-8 days after salting.

In the same way they salt and tubular mushrooms: boletus, boletus, boletus, moss mushroom, Polish mushroom, goat mushroom, oak boletus, boletus. They are boiled for 10-15 minutes and salted in the same way as above. There is no need to pour out the water in which porcini mushrooms, aspen mushrooms, and boletus mushrooms were boiled, but, after boiling it by half, cool it, pour it into bottles, seal it tightly and use it as a broth for soups and sauces.

Pickling blanched mushrooms

Recipe
For 1 kg of fresh mushrooms, take 40-50 g of salt, garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries.

Preparation

Milk mushrooms, podgrudki, volnushki, serushki, bitter mushrooms, russula and some other mushrooms can be salted after blanching.

To do this, peeled and washed mushrooms in a sieve are dipped in boiling water for 5-8 minutes. Then quickly cool, rinse with cold water, place in a container and salt. Seasoning is added according to the recipe. Mushrooms salted in this way are ready to eat in 7-10 days.

Pickling chopped mushrooms (Baltic style)

Recipe
For 1 kg of mushrooms, take 40 g of salt, 15 g of onion, pepper to taste.

Preparation

A mixture of porcini mushrooms, honey mushrooms, boletus and other mushrooms without milky juice is boiled for 20 minutes. Then transfer the mushrooms to cold water to cool.

Dry the cooled mushrooms on a sieve, and then finely chop them into pieces in a trough and sprinkle with a mixture of salt, pepper and chopped onions. Add pepper to taste. Mix the mushrooms thoroughly and place them in a pickling container as tightly as possible. Cover the top with a clean cloth, a wooden circle, as usual, and apply pressure.

This recipe was common in the farmsteads of the Baltic peoples.

Pickling autumn honey mushrooms

Recipe
For 10 kg of honey mushrooms, take 500 g of salt, a large bunch of green dill with inflorescences or a horseradish leaf (but it is placed on the bottom, since horseradish “interrupts” the gesno), 2-3 handfuls of genna currant leaves, 2-3 large heads of gesno.

Preparation

Do not sort mushrooms by size. Trim the stems of small mushrooms and separate them from large ones. Wash the caps together with the separated legs and place them in salted boiling water for 15-20 minutes, counting from the moment of boiling, then drain in a colander and cool.

Place spices on the bottom of the prepared bowl, place cooled mushrooms on them and spicy herbs layers, sprinkling them with salt. The rest of the steps are as usual: clean cloth, a wooden circle and bending. Place the container with mushrooms in a cool place.

Salted saffron milk caps

Recipe For 10 kg of saffron milk caps, take 500 g of salt, 60 g of allspice, 1.6 kg of onions.

Preparation

The easiest way to pickle mushrooms: place peeled saffron milk caps in a bowl, sprinkle with a mixture of salt, ground pepper and chopped onion. Place the napkin, circle and bend as usual.

Spiced saffron milk caps

Recipe
For 10 kg of prepared saffron milk caps, take 400 g of salt, 200 g of hernia leaf, 20 g of bay leaf, 12.5 g of allspice, 50 g of ground hernia pepper.

Preparation

Scald clean mushrooms twice with boiling water in a colander or sieve, cool with cold water, let dry, then place in a bowl, on the bottom of which you first place black currant leaves and a bay leaf.

Place the mushrooms with their caps up, sprinkle with salt and ground black pepper.

When the container is full, again place a layer of blackcurrant leaves and bay leaves on top, add allspice, cover the mushrooms with a clean napkin, place the circle and apply pressure.

Autumn salted honey mushrooms

Recipe
For 10 kg of prepared honey mushrooms, take 500 g of salt, 20 g of bay leaf, 120 g of allspice peas, 180 g of dill, 180 g of chopped onion.

Preparation

Sort mushrooms by size. Separate the stems from the caps and cut into 1-2 cm noodles, mixing them with the caps. Wash the mushrooms and place them in salted boiling water for 15-20 minutes, then drain them in a colander and cool.

Place spices on the bottom of the prepared container - bay leaf, pepper, green dill, chopped onion. Then lay the cooled mushrooms in a 5 cm layer, sprinkle spices on them and sprinkle with salt. In this way, lay several layers of mushrooms. Cover the top with a napkin, make a circle and put pressure on it.

When cooked, honey mushrooms darken, and during pickling they lighten.

Salted milk mushrooms in Altai style

Recipe
For 10 kg of milk mushrooms, take 400 g of salt, 35 g of dill, 18 g of horseradish root, 40 g of gesnok, 35-40 allspice peas, 10 bay leaves.

Preparation

Sort and peel the milk mushrooms, cut off the stem and soak in cold water for 2-3 days. Change the water at least once a day.

After soaking, place the mushrooms in a colander, let the water drain and place in a container (bucket, pan, barrel), layering with spices and salt. Cover the top with a napkin, make a circle and put pressure on it.

You can add new mushrooms to the bowl, since after salting the volume of the mushrooms decreases by about 1/3. Brine should appear above the circle. If the brine does not appear within 24 hours, the pressure should be increased.

20-25 days after pickling, the mushrooms are ready to eat.

Mixed mushroom pickling

Prepared mushrooms different types soak for 2 days. Then drain the water, rinse the mushrooms in cold water and drain in a colander. Place them in a saucepan and boil for 10-15 minutes over medium heat, stirring to ensure even heating.

Remove from heat, place hot in a sieve and let the mushrooms cool. Then salt the mushrooms cold.

Salted mushrooms are amazing delicious snack, which is also on festive table There's no shame in putting it. And for your guests to be completely delighted with your preparation, you just need to know how to pickle mushrooms at home so that it turns out not only tasty, but also perfectly stored all winter.

Salted mushrooms have an amazing ability to retain an incredible aroma - as soon as you open the jar, a smell immediately floats throughout the house, reminiscent of clear days and warm sunshine. Whether with boiled potatoes or a glass of strong drink, salted mushrooms will be an excellent addition; they can be added to salads, vegetable dishes, and it’s easy to make caviar from them. In general, it’s not just appetizing, but also versatile. How to prepare salted mushrooms for future use?

Rules for collecting mushrooms for pickling

Any experienced mushroom picker will agree that harvesting mushrooms for future use begins in the forest, at the very moment when you bend down, noticing a cap among the grass and leaves, to cut off the forest trophy at the root. Salted mushrooms in jars for the winter will only be good from properly collected raw materials!

“Silent hunting” should be carried out away from the highways, because mushroom gifts absorb toxins like a sponge, and from such a treat you can get serious problems with health. At least a kilometer from the highway - that’s where the mushrooms will be just right for your table.

It is better to collect mushrooms in the morning - then they have the highest concentration useful substances, the caps are tighter and more elastic. It is better to leave overgrown forest gifts as food for local animal inhabitants; as a rule, such fungi and worms are not tasty. Ideal - small, with even and undamaged caps.

Preparing mushrooms for pickling at home

As soon as the mushroom harvest has been delivered home, you should immediately begin processing it. The sooner we prepare the mushrooms for pickling, the better the result will be. What should I do?

First of all, it’s worth pouring water over the forest’s gifts, but not for long, until the debris floats to the surface. Then the clean and refreshed fungi after the “water procedure” need to be calibrated by size and, of course, by type. This is very important, because different mushrooms have their own pickling method: some need to be soaked, others not, some take longer to cook, others less, etc.

Boletus mushrooms, russula and saffron milk caps do not need to be soaked, but milk mushrooms and milk mushrooms require soaking for about 5 days. We clean the stems of the boletus and boletus, and remove the skin of the cap from the boletus. What other mushrooms are salted? In principle, with a skillful approach, everything is edible.

Secrets, subtleties and methods of salting

Further preparation of salted mushrooms depends on which salting method is chosen, and there are at least three of them!

Cold

This method of pickling will require longer aging before the mushrooms can be served. For example, for white milk mushrooms the minimum cooking time is 45 days. But the cold method has an undoubted advantage: the mushrooms remain crispy, and the lack of heat treatment has a gentle effect on beneficial properties product. However, you need to soak mushrooms for a long time, often draining the water and replacing it with new one. How to pickle mushrooms at home in jars using the cold method?

So, we place the mushrooms in a clean dish (tub, bucket, saucepan) for salting in layers, alternating each with seasonings - allspice and black peppers, bay leaves, garlic cloves. And each of the layers needs to be sprinkled with salt at the rate of two tablespoons of salt per kilogram of mushrooms.
The top layer should be spices, and we place a weight on top - this is important so that the mushrooms get juice. If there is not enough juice, a heavier load is needed. Then we send the container to the cold for one and a half to two months, and as the mushrooms “shrink,” they can be added.

Hot

The hot salting method has both a disadvantage and an advantage. The first is that the product loses a lot of benefits, it turns out not crispy and does not store for a long time. Well, the second is that absolutely all varieties are suitable for canning; the cooking time is reduced to a month. How to pickle mushrooms at home using a hot method?

Filled with water, boil the mushrooms for half an hour (add 15 minutes for milk mushrooms). You need to remove foam from the pan, but a lot of it forms during cooking. And then we put them on a sieve to drain the water. Do not pour the broth into the sink - this brine will be used for pouring mushrooms!
At the bottom of a cleanly washed and sterilized glass jar (ideally a five-liter jar, so that there is room for the load), add spices, a layer of mushrooms, salt, and so on to the top. We calculate salt as follows: two tablespoons per kilogram of boiled mushrooms.
After cooking, fill the layers with brine, apply pressure and move the jar to the cold for a couple of weeks. Then we transfer them into smaller jars and close them with a nylon (sometimes tin) lid.

Dry

The dry method is easier than others, but not all mushrooms are suitable for it. So what forest gifts Can you salt it dry? First of all, those that do not require soaking, usually russula and saffron milk caps.

Wash the dishes in which we intend to salt them well and scald them with boiling water. We clean the dirt from the mushrooms, put them in layers in a jar, alternating with seasonings. Salt each layer generously. You will need up to 4 tablespoons of salt per kilogram.
The load must be placed on top. After half a month, the dry-salted mushrooms are ready.

What do you need to know to properly salt the gifts of the forest at home?

Milk mushrooms for the winter

How to salt milk mushrooms? We make a simple calculation: for each kilogram of milk mushrooms we take: 3 tablespoons of no-additive salt, 3 dill umbrellas, 5 black peppercorns and 3 allspice, 2 bay leaves, 3 cloves of garlic.

Before salting milk mushrooms in a cold way, first soak them: small ones are enough for three days, large ones - five. We change the water twice a day - in the morning and in the evening.
We salt the milk mushrooms in a cold way, trying to place them with their caps down, and place the weight on top. We put the container with milk mushrooms in the refrigerator for a month. And then we can put it into jars - be sure to be sterile! Sprinkle the bottom of each jar with salt. Pour the brine in which the milk mushrooms have been sitting for the whole month over the mushrooms, pour a little vegetable oil on top or sprinkle with salt. Cover each jar with a lid and store in a cool place.

Milk mushrooms turn out delicious if cooked hot.

You will need: the milk mushrooms themselves, garlic, dill, currant and cherry leaves.

Filling: per liter of water - 2 tbsp. l. salt and 1 tsp. Sahara.

Sort through the milk mushrooms, wash, cook until tender, cool, and transfer to jars. Add a clove of garlic, a sprig of dill, a scalded currant leaf and a cherry to each container. Bring water to a boil, dissolving salt and sugar, pour into jars, cover with plastic lids. Store in a cool place.

My advice!

To prevent any salted mushrooms from molding, cover the workpiece with horseradish leaves on top.

Porcini mushrooms

Pickling these royal mushrooms is a pleasure, and the result is excellent! How to salt porcini mushrooms?

For salting one kilogram of porcini mushrooms, take 2 tablespoons of “Extra” salt, 700 milliliters of water, 5 garlic cloves, 3 allspice and black peppercorns, bay leaves, dill umbrella - 2 pieces each.

Canning is done hot. Large boletus mushrooms can be cut into pieces, and small boletus mushrooms can be salted whole. The water should be brought to a boil, you need to dissolve salt in it, throw the “whites” into the saucepan. Boil everything for a quarter of an hour, then add spices to them and boil for another ten minutes, skimming off the foam. Drain the water through a sieve into a saucepan.
Place plastic-cut garlic and dill at the bottom of sterile jars. Place mushrooms, alternating with garlic slices. Pour brine on top, roll up the lids of the jars. Two weeks - and you can taste porcini mushrooms.

Gobies

Do you know how to salt mushrooms so that they are tasty? It's simple!

Gobies (or valui) are lamellar mushrooms, and these ones love salt. Before salting mushrooms, recipes advise: you need to soak them for a couple of days. During this time, the water must be changed several times.

Per kilogram of bull calves you will need 75 g of salt; they should be cooked over low heat from boiling for 20 minutes. At the bottom of the jars we throw a couple of cloves of garlic, a laurel leaf, a dill umbrella, and a few peppercorns. We lay the valui caps up, sprinkling each couple of layers with herbs and garlic. Fill with brine to the top, close each jar with a nylon lid.

Saffron milk caps

How to prepare salted saffron milk caps for the winter? It's easy!

For a kilogram of these mushrooms you need to take: 45 grams of ordinary salt, 5 garlic cloves.

Before salting the saffron milk caps, you need to separate the caps from the stem - only they are suitable for preparation. First, wash the caps, pour boiling water over them, cover with a saucepan lid, hold for 5 minutes and drain the water. Finely chop the garlic and mix with the saffron milk caps. Add salt, mix well and let stand for half an hour. During this time, we sterilize the jars. Sprinkle the bottom with salt and place the camelina caps very tightly into the jars. Sprinkle salt on top and cover with lids.

I like this recipe for making saffron milk caps because it is very simple and turns out very tasty. In a similar way, you can also salt milk mushrooms, honey mushrooms, trumpets, russula, chanterelles, in a word, all lamellar mushrooms.

For 1 kg. for mushrooms you need to take 2 bay leaves 1.5 tbsp. salt, 12 blackcurrant leaves, 30 grams of dill seeds, 4 garlic cloves.

Boil well-washed saffron milk caps in slightly salted water for 10 minutes, drain in a colander, rinse, add water so that it covers the mushrooms a couple of centimeters, add chopped garlic, salt, leaves, spices, cook for half an hour, transfer to jars, and roll up.

Chanterelles

How to pickle chanterelle mushrooms? It is preferable to choose the cold method. To do this, the chanterelles should first be kept for a day in a salty-acidic environment: add 10 grams of salt and 2 grams of citric acid per liter of water. We keep them in this solution for a day, rinse them and start salting.

For a kilogram of mushrooms we take 60 grams of salt. Also useful: a pair of dill umbrellas, 2-3 laurel leaves, black peppercorns - 3 pieces, a head of garlic, a tablespoon of vegetable oil.

Pour boiling water over the chanterelles and let the water drain. Chop the garlic into thin pieces. Place bay leaf, dill and pepper on the bottom of the jar. Place a double layer of mushrooms, sprinkle with salt and add a layer of garlic. So we alternate to the top. We put oppression on for a day. Then we remove it, pour oil over the salting, and close it with a lid that fits tightly to the neck.

Pigs

How to salt pig mushrooms? Classic recipe:

First you need to soak the mushrooms for a day.
Boil the pigs in slightly salted water, after boiling - 7 minutes, then rinse. Fill them with water again and let them cook for half an hour, drain the water again, and wash the mushrooms.
Let's start salting. For a kilogram of pig caps we take 50 grams of salt, several dill umbrellas, a couple of bay leaves, a black currant leaf, allspice (4 pieces), garlic - 5 cloves.
Boil the mushrooms in salted water for half an hour. Place herbs and chopped garlic in sterile jars.
The pigs need to be drained in a colander. When the water has drained, mix them with salt and place them tightly in jars. Fill it with boiling water to the top, put pressure on it.
When the jars have cooled, they need to be stored in a room with a temperature no higher than 5 degrees.

The pigs are salted for a month and a half, and then they can be tasted.

Volnushki

Salting tremors is not a difficult task. First of all, before salting the mushrooms, they need to be sorted and soaked for three days.

For one kg of mushrooms, take: 40 grams of salt without additives, a teaspoon of dill seeds and half the amount of caraway seeds. Mix salt and spices. We lay the volnushki in layers, sprinkling them with spices. We put oppression on top. After one and a half to two months, the cold salting will come to an end, but all this time the volushki must be kept at a temperature of 0 to 10 degrees.

Cowsheds

Before salting cowshed mushrooms, they need to be sorted, washed and soaked for three days. Then boil them for half an hour, drain the water. Prepare the brine separately: per liter of water - 2 tablespoons of salt. Then boil the cowsheds in this brine for another quarter of an hour. Place a couple of bay leaves, a panicle of dill and a few cloves of garlic into the jars. Place the barns tightly, pour in mushroom broth and cover with lids.

Pickling spruce mushrooms

Conditionally edible mushrooms It is quite possible, but with caution, to eat it, mainly canned. These include blue milk mushrooms or, in other words, spruce mushrooms. How to salt them safely?

The spruce mushroom needs a long soaking: six days, and the water is changed every two days. Then they are thoroughly washed with running water and then salted in a cold way. For a kilogram of mushrooms take 50 grams of “Extra” salt, horseradish root, a couple of cloves of garlic, an umbrella of dill and a currant leaf.
The first to place currants and a panicle of dill on the bottom of the jar are to sprinkle it with a little salt. Each layer of mushrooms is sprinkled with salt and finely chopped horseradish and garlic. They are kept under pressure for 2 weeks and placed in jars.

How to preserve mushroom pickles

In order for mushroom pickles to be stored for a long time, it is important to follow several rules:

It’s good to sort through the gifts of the forest and wash them;
Sterilize jars and pour boiling water over containers (buckets, barrels);
when pickling is under pressure, monitor the temperature: if it is warmer than 10 degrees, it will turn sour, and if it is below zero, it will freeze and become brittle and tasteless;
mushrooms should always be covered with brine, otherwise they will become covered with mold;
Before closing the lid, the salting can be poured with oil - this will protect against mold;
Mushrooms can be stored in the refrigerator or in the cellar.

An opened jar cannot be stored for a long time; the pickles must be eaten within two days. But if you know how to pickle mushrooms at home x delicious - the snack will definitely not have time to spoil! They will eat it right away, and even ask for more!

Preface

Salted mushrooms, perhaps, can compete with red and black caviar in their importance on the festive table. They are also used in the preparation of various fillings, side dishes and soups. Unlike caviar, you can prepare this dish yourself, but you will have to work hard to do this: collect, process and pickle the mushrooms.

Preparing for pickling - main points

You can pickle any edible mushrooms. However, it is advisable to select young and strong specimens for this, so that during the cooking process the caps do not become soggy and lose their specific crunch. Before salting mushrooms, they must be prepared: washed and peeled, sorted, and soaked.

To wash and clean the mushrooms well, it is recommended that, upon returning from the forest, you immediately soak them in a large volume of water if there are a lot of them, for example in the bathroom. All damage and worm-eaten areas should be removed. When cleaning, you need to pay attention special attention the central recesses of the caps, and in lamellar mushrooms also back side hats, where the records are. Milk mushrooms and other species of their family require especially thorough cleaning. Treatment should be carried out under running water. It is very convenient to use a toothbrush for cleaning. The caps of boletus and russula need to be peeled off.

During cleaning, they immediately, if necessary, sort by type, and also throw away “doubtful” specimens collected in the heat of the moment. quiet hunt"and may be poisonous. Sorting is due to the fact that the salting time for different types is different, and most importantly, they have different processing processes (duration of soaking and cooking). However, many recipes are based on the joint canning of different types - this is how the most delicious and aromatic preparations for the winter are obtained.

When using such recipes, you should first various types process separately, and then salt them in one container. Species containing milky juice must be soaked. Mushrooms belonging to this type are called laticifers. The soaking time depends on the degree of bitterness (acidity) of the juice.

Duration of this procedure in days:

2–5 – for white milk mushrooms, black milk mushrooms, valuevs, violin mushrooms, smoothies and white milk mushrooms;
1–1.5 – for waves;
1 – for white milk mushrooms (small milk mushrooms are not soaked);
Russulas and saffron milk caps do not need to be soaked.

The water should be changed every day at least 2-3 times. When soaked, especially for a long time, the mushrooms may begin to sour. To prevent this from happening, you need to add citric acid and non-iodized salt - 2 g and 10 g per 1 liter, respectively. After soaking, the mushrooms are washed and, if necessary, cleaned again.

Types and features of salting

Pickling mushrooms for the winter is done in 3 ways. The first is called conventionally “dry”, the second – “cold”, and the third – “hot”. Regardless of the recipe, pickle mushrooms only in wooden barrels, enamel dishes or glass jars. The container is pre-prepared: cleaned; wash; scalded with boiling water, and the glass is sterilized.

When using dry or cold method recipes, salt in an open container. The stacked mushrooms are covered with clean gauze or cloth, then an inverted enamel lid, a wooden flat circle or something similar is placed, and a weight is placed on top. The oppression can be a clean boiled natural stone (usually granite), wrapped in gauze, or a jar of water. Metal, limestone and similar weights must not be used.

In a 3-liter jar, you can place a small glass container with water on top or put plastic bag filled with water. When the mushrooms are salted, close the container and move it to a cold place. To keep the finished product longer, canning is done: transfer the mushrooms into prepared jars, fill them with fresh brine, and then sterilize them (30 minutes - 0.5 l, liter - 40 minutes). After this, they seal and remove the containers for storage.

Regardless of pickling and canning recipes, a ventilated room where the air temperature is from 0 to +4 °C is ideal for storing mushrooms. A refrigerator or a cool, non-damp basement or cellar is also suitable.

Dry cooking method - why is it called that?

All other types must be pre-soaked or boiled. According to dry pickling recipes, mushrooms are placed in a container with caps down in rows, sprinkling each layer with coarse non-iodized salt, the amount of which is 40 g per 1 kg of russula and saffron milk caps. The last top row is covered as described above.

After 3-4 days, russulas and saffron milk caps will give juice, settle, and you can add the next batch. You can report until they run out fresh mushrooms or the container will not be filled. They will be ready after 7-10 days, counting from the moment of the last bookmark. It happens that the juice is released in insufficient quantities, and the russula and saffron milk caps are not covered with it. In this case, heavier pressure should be applied.

Cold salting - without heat treatment

This method is similar to dry pickling - it is performed without heat treatment of mushrooms. However, the “forest spoils” are not only washed, some are also soaked. The latter include the species mentioned above - laticifers. They should be soaked in accordance with the recommendations given there. Then they start salting.

At the bottom of the container, according to taste and choice (recipe), place horseradish leaves and roots, bay leaves, dill, allspice peas, garlic, clove buds, caraway seeds, as well as twigs and leaves of cherry, black currant, oak and other spices. In order not to interrupt the natural taste and aroma of the mushrooms themselves, it is not recommended to add too many spices. Many housewives do not add any aromatic additives at all, being sure that this is completely unnecessary, especially in relation to saffron milk mushrooms, milk mushrooms and value.

Then the mushrooms are placed in rows with their caps down, sprinkled with coarse non-iodized salt, the amount of which is 40–50 g per 1 kg of mushrooms. Then the container is covered, as described in the specifics of salting. The mushrooms will secrete juice under the weight of oppression and will settle after 2-3 days. After this, you can report the next batch. If the juice is not released enough to cover the mushrooms, apply a heavier pressure. If this does not help, you should add brine, prepared in the ratio of 20 g of non-iodized salt per 1 liter of water.

Salted mushrooms for the winter, prepared in a cold way, will be ready in:

valui – 2 months;
frills and white milk mushrooms – 1.5 months;
saffron milk caps and russula – 10–12 days.

The countdown begins from the moment the last batch is laid. There is another option for cold salting. Mushrooms are also placed in rows on top of herbs and spices, but they must be salted in layers, again placing herbs and spices between the layers. The thickness of the layers is within 5–8 cm. After this, cooled boiled water is poured into the container so that it is flush with the last layer, but does not cover it, a cloth is placed, a support under the load and pressure.

In the recipes for this version of cold pickling, there will be no problems with insufficient juice release, and in all other respects it is identical to the method without water.

Hot canning – for all types

After seaming or closing the container in another way finished product Allow to cool and then put into storage. In a month the mushrooms will be ready.